How to make a sweet potato casserole

Thanksgiving is one of the only holidays dedicated solely to food – the downside is everyone’s got a favourite dish. To cope, it’s all about timing and forward planning

This easy American classic is definitely something to be thankful for (Julia Platt Leonard)

Thanksgiving is a magical holiday. There are no gifts, so no buying frenzy leading up to the big day, and nothing much to do on the day except eat, drink and doze on the sofa. Nothing much to do – unless you’re the one doing the cooking.

Because the American holiday means cooking for crowds, and that requires navigating through shark-infested waters of likes, dislikes, allergies and intolerances. Everyone has a “favourite” dish that you have to make or a favourite way of cooking a standard.

There are timing issues as you try to get everything on the table, and everyone at the table, at the same time. I once cooked for 23 people and realised that not only did I not have enough chairs, plates and cutlery, but also had an oven that wasn’t up to the challenge.

Another year, I was so stressed that I inadvertently left one dish in the oven, only to find its mummified remains the next day.

But with some forward planning, stress levels can be reduced. I do as much ahead of time as possible, so on the day, I can focus on the turkey and gravy. I make cranberry sauce and bake the sweet potatoes for this casserole the day before.

Once the turkey is out of the oven and resting, the casserole can go in. It’s easy, festive and delicious and I figure that’s three things to be thankful for on Thanksgiving.

(Julia Platt Leonard)

Sweet potato casserole

Serves 8-10, depending on how many side dishes you’re serving

5 large sweet potatoes, about 1.5 kilos
75g butter, melted
1 ½ tbsp maple syrup
1 tsp salt
2 eggs, beaten
2 tsp plain flour

Topping

80g chopped pecans
75g butter, melted
1 tbsp brown sugar
20g plain flour
20g oats
Salt 

Preheat the oven to 175C. Wrap each sweet potato in aluminium foil. Place the wrapped sweet potatoes on a sheet pan or baking tray. Bake in the oven for 1 hour or until a skewer easily inserts into a sweet potato. Allow to cool. Remove and discard the peel along with any black bits at the stem or root ends. Place the flesh in a mixing bowl and using a hand mixer, blend the sweet potatoes until smooth.

Stir in the butter, maple syrup and salt. Taste and adjust the seasoning. Stir in the eggs and add the flour. Pour into a greased 28cm x 20cm baking dish.

Make the topping by combining the pecans, melted butter, brown sugar, flour and oats with a pinch of salt. Spread the topping over the sweet potatoes and place the dish in the oven, and bake for about 30-40 minutes until it bubbles.

@Juliapleonard